Palomino fino musts sourced from a historic albariza vineyard, fermented in butt with indigenous yeasts that impregnate the vines and the fermentation vessels themselves, aged for almost ten months under a layer of flor thanks to the action of more indigenous yeasts that take control immediately after fermentation, and of course with not a single drop of added alcohol. In the Sherry District the 2009 vintage produced musts of unusually high alcohol. This determined a period of biological ageing of up to ten months (which is notably longer than the four-to-six-month period we have scheduled for the releases of Navazos-Niepoort). This is also why its bottling—after a few additional months resting in tanks—and its commercial release has been equally delayed until well after the summer of 2010
-Winemakers Notes
"Good definition - unusual, fragrant aromas - apple, salted crackers. Mouth-watering umami character...16.5" JancisRobinson.com 03/13